Description
A pasta dish combining the savory flavors of French onion soup with rigatoni pasta.
Ingredients
Scale
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1/4 cup dry sherry or dry white wine
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Cook rigatoni according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced onions and cook slowly, stirring occasionally, for 25 to 35 minutes until deeply caramelized and brown.
- Stir in salt and pepper. Add garlic and cook for 1 minute until fragrant.
- Pour in sherry or wine, scraping up any browned bits from the bottom of the pot. Cook until the liquid reduces by half.
- Sprinkle flour over the onions and stir well to coat. Cook for 2 minutes.
- Gradually whisk in beef broth, Worcestershire sauce, and thyme. Bring the mixture to a simmer and cook, stirring, until the sauce thickens slightly, about 5 to 7 minutes.
- Add the cooked rigatoni to the sauce and toss to coat everything evenly.
- Stir in Gruyère cheese until melted and smooth.
- Serve immediately, topped with Parmesan cheese.
Notes
- For deeper onion flavor, caramelize the onions slowly over low heat.
- You can substitute vegetable broth for beef broth if preferred.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Dinner
- Method: Stovetop
- Cuisine: French-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 12
- Sodium: 850
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 85
- Fiber: 5
- Protein: 30
- Cholesterol: 55
Keywords: French onion soup, rigatoni, pasta, caramelized onions, Gruyère cheese, beef broth